Bob's Bacon Chicken Pasta

1/2 lb. Bacon diced
2 skinless boneless chicken breasts
1 med. onion diced
1/4 each red and green bell pepper diced (or half a red pepper)
2 stalks celery diced
1 can Cream of Chicken soup
2 Tbs. dried Basil divided
1/2 tp. Oregano
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 to 3/4 Lb. Angel Hair Pasta - or pasta of your choice
Olive Oil
Dried or Fresh Parsley
Milk

Approximately 4 servings


1. Place a small amount of Olive Oil in non-tick pan. Fry Bacon until crisp. Remove Bacon to Paper Towels.

2. Coat each Chicken Breast liberally with salt, pepper, and dried Basil. Cook the breasts 6 min. on each side and remove from pan to rest. Remove all but 1 or 2tbs. of the grease.

3. Sautee onions, peppers and celery until tender. While cooking add 1 tsp. each basil and parsley, and 1/2 tsp. of oregano, salt, and pepper

4. Add the Condensed Cream of Chicken Soup, plus 3/4 of the can filled with milk. Continue to simmer over low heat while the pasta cooks in boiling salted water.

5. When tender transfer the pasta directly into the Soup mixture, add saly and pepper to taste (if the mixture is too thick add a little of the pasta water to thin it out).

6. Slice the chicken thinly.

7. Add pasta into each bowl and top with Chicken Slices and Bacon Crisps, garnish with Parsley.

Enjoy!